Cream of Potato and Lentil Soup with Garlic Cashew Cheese And Peruvian Spices

vegan cream of potato and lentil soupI made this ultra-delicious soup recently, when I hardly had anything in the pantry. You probably know that feeling. When you have to go grocery shopping, but don’t feel like it…and you wonder how you can whip together something with what little items you have in your pantry and fridge.

This soup is so hearty, it’s really more filling like a stew. Potatoes, lentils, garlic, carrot and onion, cooked together in a vegetable broth, then pureed with garlic cashew cheese, soy milk and Peruvian spices. The cashew cheese adds an extra creaminess to an already creamy soup.

I used sprouted green lentils, but regular lentils should work just fine…you just might need to adjust the cooking time. Here’s the recipe for my garlic cashew cheese, which was in a previous post. It’s also one of the condiments in my cookbook, Peruvegan

The Peruvian aji amarillo paste adds the perfect touch of spice. You can find aji amarillo paste at some Latin American markets, natural food stores and online. My favorite is the Costa Peruana brand, which my local Whole Foods Market carries.  If you don’t have any aji amarillo paste, you can add some hot red chili pepper flakes to your liking.

You can turn this soup into a complete meal by pouring it over rice and steamed greens. It also tastes even more delicious with a dollop of my Vegan Garlic Aioli.

Licking the bowl is highly recommended!

Ingredients
2 cups of vegetable broth
4 medium potatoes, peeled and cut into sixths
½ cup sprouted green lentils
1 carrot, peeled and diced
1 onion, peeled and diced
1 garlic clove, minced
¾ teaspoon of cumin
1 ½ cups of soy milk (or other plant milk)
1 ½ teaspoons of salt
1 tablespoon of aji amarillo paste
3 tablespoons of garlic cashew cheese
½ cup fresh cilantro, chopped

Directions:
In medium pot combine vegetable broth, potatoes, lentils, carrot, onion, garlic and cumin. Bring to boil. Reduce heat to low, and cover and allow to simmer for approximately 15 minutes. Remove from heat and allow to cool.

Place contents of pot into blender or food processor. Add soy milk, salt, aji amarillo paste, garlic cashew cheese and cilantro.  Puree. Season to taste with salt and pepper.

Serves approximately 4

Comments from Facebook Users

About vickicosio

Vicki Cosio is a nationally ranked athlete, 15 year vegan and vegan cookbook author of Peruvegan: Easy, Cheesy, Cozy & Creamy Vegan Peruvian Recipes. Check out Vicki's cookbook here. Vicki's passion is to promote veganism, by being an example in her sport and in her cooking. Vicki is featured on the Great Vegan Athletes website and she and her recipes have been featured in Vegan Health and Fitness Magazine.
All articles by